I set it out on the counter to cool just about the same time that I had dinner getting on the table. My oldest bounced through getting the cups and silverware onto the table and got so excited that I made brownies for dessert.

{insert mom guilt here}

Sigh…they totally looked like brownies, but to his dismay they were not brownies. I informed him that this was breakfast for the next morning, told him what it was, and he asked if he could still have some for “dessert.” It was a 9×13, so I knew there would be enough…so I obliged.

The reaction.

Mom, this is so great, can I have another bowl?

{Mom guilt dissipates.}

Note to self…don’t make something that looks like dessert that isn’t dessert when serving dinner. Got that self?

Needless to say…this recipe is a keeper. Next time, I’ll be doubling up and baking 2 9x13s, cutting 1 up into “breakfast size pieces” and freezing the portions individually so we have a quick and easy breakfast on hand for the busy holiday season ahead!

Directions

In a large mixing bowl or stand mixer, mix together the brown sugar, eggs, applesauce, dark molasses. Then stir in the baking soda, cinnamon, ginger, cloves and salt. Then fold in the oats, flour and milk.

Pour batter (will be runny) into the greased baking dish and bake in the preheated oven for 50 minutes, or until the baked oatmeal bounces back in the center and toothpick comes out clean in the center.

Let cool slightly before serving. Cut into serving size pieces and serve with milk or yogurt.

Molasses is a source of manganese, and it may be an important mineral for those with diabetes. While study results are conflicting, the Linus Pauling Institute notes that people living with diabetes often suffer from a manganese deficiency, and it may play a role in glucose sensitivity. Additionally, manganese helps speed the healing of wounds; slow wound healing often plaques diabetes due in part to elevated glucose levels. A 1-tbsp. serving of molasses contains 0.3 mg of manganese; endeavor to include 1.8 to 2.3 mg in your diet each day.

I made it this morning with regular oats and it turned out just fine. Probably just a little chewier than if made with quick oats (I never have quick oats in the house so we’re used to that chewy texture!).

If i wanted to make it the night before how would that work. Does it change the texture/consistency to be made the night prior and then heated up the next a.m. wondering if it would be dry, or pasty??Thank you.